Substitute soy cheese for a vegan version, and omit the okra, if you are not a fan. Most of the vegetables are rough chopped and simmered before being transferred to a 12 x 10-inch aluminum lasagna pan. You can freeze this casserole unbaked for future use.

Ingredients

1tablespoon olive oil

1medium Vidalia onion, chopped

4garlic cloves, minced

1green bell pepper, cored, seeded and chopped

1red bell pepper, cored, seeded and chopped

3hot banana peppers, cored, seeded and sliced

1medium zucchini, chopped

2yellow squash, chopped

2cups okra, sliced

2ears corn, kernels cut from the cob

1large tomato, chopped

1(28-ounce) jar marinara sauce

1cup torn fresh basil leaves

2cups shredded low-fat cheddar or monterey jack or a combination of both cheeses

Transfer vegetable mixture to a 12 x 10 x 2-inch pan (you can use a disposable lasagna pan) and top with cheese and crumbs. Bake, uncovered, 30 minutes until heated through and brown on top. Cool slightly before serving.